The Whitehouse Cookbook (1887) Part 59

CITRON POUND CAKE.

Stir two cups of b.u.t.ter to a cream, then beat in the following ingredients each one in succession: one pint of powdered sugar, one quart of flour, a teaspoonful of salt; eight eggs, the yolks and whites beaten separately, and a wine-gla.s.s of brandy; then last of all add a quarter of a pound of citron cut into thin slices and floured.

Line two cake pans with b.u.t.tered paper and turn the cake batter in.

Bake in a _moderate_ oven about three-quarters of an hour.

CITRON CAKE.

Three cups of white sugar and one cup of b.u.t.ter creamed together; one cup of sweet milk, six eggs, whites and yolks beaten separately, one teaspoonful of vanilla or lemon extract, two heaping teaspoonfuls of baking powder, sifted with four cups and a half of flour. One cup and a half of citron, sliced thin and dredged with flour. Divide into two cakes and bake in tins lined with b.u.t.tered letter paper.

LEMON CAKE.

Three teacupfuls of sugar, one cupful of b.u.t.ter, five eggs, a level teaspoonful of soda dissolved in a cup of sweet milk, four full cups of sifted flour and lastly the grated peel and juice of a lemon, the juice to be added the very last. Bake in two shallow tins. When cold ice with lemon icing and cut into squares.

DELICATE CAKE.

One cup of cornstarch, one of b.u.t.ter, two of sugar, one of sweet milk, two of flour, the whites of seven eggs; rub b.u.t.ter and sugar to a cream; mix one teaspoonful cream of tartar with the flour and cornstarch; one-half teaspoonful soda with the sweet milk; add the milk and soda to the sugar and b.u.t.ter, then add flour, then the whites of eggs; flavor to taste. Never fails to be good.

SILVER, OR DELICATE CAKE.

Whites of six eggs, one cupful of sweet milk, two cupfuls of sugar, four cupfuls of sifted flour, two-thirds of a cup of b.u.t.ter, flavoring and two teaspoonfuls of baking powder. Stir the sugar and b.u.t.ter to a cream, then add the milk and flavoring, part of the flour, the beaten whites of eggs, then the rest of the flour. Bake carefully in tins lined with b.u.t.tered white paper.

When using the whites of eggs for nice cakes, the yolks need not be wasted; keep them in a cool place and scramble them. Serve on toast or with chipped beef.

GOLD CAKE.

After beating to a cream one cup and a half of b.u.t.ter and two cups of white sugar, stir in the well-whipped yolks of one dozen eggs, four cupfuls of sifted flour, one teaspoonful of baking powder. Flavor with lemon. Line the bake-pans with b.u.t.tered paper and bake in a moderate oven for one hour.

GOLD OR LEMON CAKE.

Two cups of sugar, half a cup of b.u.t.ter, the yolks of six eggs and one whole one, the grated rind and juice of a lemon or orange, half a teaspoonful of soda dissolved in half a cup of sweet milk, four cups of sifted flour, sifted twice; cream the b.u.t.ter and sugar, then add the beaten yolks and the flour, beating hard for several minutes.

Lastly, add the lemon or orange and bake, frosting if liked. This makes a more suitable _lemon_ cake than if made with the white parts of eggs added.

SNOW CAKE. (Delicious.)

One pound of arrowroot, quarter of a pound of pounded white sugar, half a pound of b.u.t.ter, the whites of six eggs, flavoring to taste of essence of almonds, or vanilla, or lemon; beat the b.u.t.ter to a cream; stir in the sugar and arrowroot gradually, at the same time beating the mixture; whisk the whites of the eggs to a stiff froth; add them to the other ingredients and beat well for twenty minutes; put in which-ever of the above flavorings may be preferred; pour the cake into a b.u.t.tered mold or tin and bake it in a _moderate_ oven from one to one and a half hours. _This is a genuine Scotch recipe_.

MARBLE CAKE.

_White Part._--Whites of four eggs, one cup of white sugar, half a cup of b.u.t.ter, half a cup of sweet milk, two teaspoonfuls of baking powder, one teaspoonful of vanilla or lemon and two and a half cups of sifted flour.

_Dark Part._--Yolks of four eggs, one cup of brown sugar, half a cup of cooking mola.s.ses, half a cup of b.u.t.ter, half a cup of sour milk, one teaspoonful of ground cloves, one teaspoonful of cinnamon, one teaspoonful of mace, one nutmeg grated, one teaspoonful of soda, the soda to be dissolved in a little milk and added after part of the flour is stirred in, one and a half cups of sifted flour.

Drop a spoonful of each kind in a well-b.u.t.tered cake-dish, first the light part, then the dark, alternately. Try to drop it so that the cake shall be well-streaked through, so that it has the appearance of marble.

SUPERIOR LOAF CAKE.

Two cups of b.u.t.ter, three cups of sugar, two small cups of milk, seven cups of sifted flour; four eggs, the whites and yolks separately beaten; one teacupful of seeded raisins, one teacupful of well-washed and dried currants, one teacupful of sliced citron, one tablespoonful of powdered cinnamon, one teaspoonful of mace, one teaspoonful of soda and one teacupful of home-made yeast.

Take part of the b.u.t.ter and warm it with the milk; stir in part of the flour and the yeast and let it rise; then add the other ingredients with a wine-gla.s.s of wine or brandy. Turn all into well-b.u.t.tered cake-tins and let rise again. Bake slowly in a _moderate_ oven for two hours.

FRENCH CHOCOLATE CAKE.

The whites of seven eggs, two cups of sugar, two-thirds of a cup of b.u.t.ter, one cup of milk and three of flour and three teaspoonfuls of baking powder. The chocolate part of the cake is made just the same, only use the yolks of the eggs with a cup of grated chocolate stirred into it. Bake it in layers--the layers being light and dark; then spread a custard between them, which is made with two eggs, one pint of milk, one-half cup of sugar, one tablespoonful of flour or cornstarch; when cool flavor with vanilla, two teaspoonfuls. Fine.

CHOCOLATE CAKE. No. 1.

One cup of b.u.t.ter and two cups of sugar stirred to a cream, with the yolks of five eggs added after they have been well beaten. Then stir into that one cup of milk, beat the whites of two pf the eggs to a stiff froth and add that also; now put in three cups and a half of sifted flour, two heaping teaspoonfuls of baking powder having been stirred into it. Bake in jelly-cake tins.

_Mixture for Filling._--Take the remaining three whites of the eggs beaten _very_ stiff, two cupfuls of sugar boiled to almost candy or until it becomes stringy or almost brittle; take it hot from the fire and pour it very slowly on the beaten whites of egg, beating quite fast; add one-half cake of grated chocolate, a teaspoonful of vanilla extract. Stir it all until cool, then spread between each cake and over the top and sides. This, when well made, is the _premium_ cake of its kind.

CHOCOLATE CAKE. No. 2.

One-half cup b.u.t.ter, two cups sugar, three-quarters of a cup sweet milk, two and one-half cups flour, whites of eight eggs, one teaspoonful of cream of tartar, one-half teaspoonful soda; bake in shallow pans.

_For the Frosting._--Take the whites of three eggs, three tablespoonfuls of sugar and one tablespoonful of grated chocolate (confectioners') to one egg; put the cake together with the frosting, then frost the top of the cake with the same.

CHOCOLATE CAKE. No. 3.

Two cups sugar, one cup b.u.t.ter, yolks of five eggs and whites of two and one cup milk. Thoroughly mix two teaspoonfuls baking powder with three and one-half cups flour while dry; then mix all together. Bake in jelly tins.

_Mixture for Filling._--Whites of three eggs, one and one-half cups of sugar, three tablespoonfuls of grated chocolate, one teaspoonful of vanilla. Beat together and spread between the layers and on top of the cake.

COCOANUT CAKE.

Cream together three-quarters of a cup of b.u.t.ter and two of white sugar; then add one cup of sweet milk, four eggs, whites and yolks separately beaten, the yolks added first to the b.u.t.ter and sugar, then the whites; flavor with lemon or vanilla; mix three heaping teaspoonfuls of baking powder in three cups of sifted flour and add last; bake in jelly pans.

_For Filling._--Make an icing by beating the whites of three eggs and a cup of powdered sugar to a stiff froth. When the cake is cooled, spread a thick layer of this frosting over each cake, and sprinkle very thickly with grated cocoanut.

COCOANUT AND ALMOND CAKE.

Two and one-half cups powdered sugar, one cup b.u.t.ter, four full cups prepared flour, whites of seven eggs whisked stiff, one small cup of milk, with a mere pinch of soda, one grated cocoanut, one-half teaspoonful nutmeg, the juice and half the grated peel of one lemon; cream b.u.t.ter and sugar; stir in lemon and nutmeg; mix well; add the milk and whites and flour alternately. Lastly, stir in the grated cocoanut swiftly and lightly. Bake in four jelly-cake tins.